Grizzly Paw Smokers BBQ Jambalaya

Brian Jerebic
Mar 2
3 min read

A bowl of jambalaya with shrimp, green onions, and rice in a rich red sauce. The background is a wooden surface, creating a cozy feel. — Grizzly Paw Smokers BBQ Jambalaya

Smoky, spicy, and packed with bold flavors—this BBQ-inspired jambalaya is cooked low and slow on a pellet grill or charcoal kettle. Whether you’re feeding a hungry crowd at a competition or making a comfort meal at home, this dish brings together the best of BBQ and Creole cuisine.

Ingredients

Proteins:

1 lb andouille sausage, sliced
1 lb bone-in, skin-on chicken thighs, seasoned with Grizzly Paw Smokers’ Signature BBQ Rub, smoked whole, then shredded
1 lb jumbo shrimp, peeled, deveined, and lightly seasoned with BBQ rub

Vegetables:

1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced

Grains & Liquids:

2 cups long-grain white rice
4 cups chicken broth (or homemade smoked stock for extra depth)
1 (14.5 oz) can fire-roasted diced tomatoes, with juice
½ cup dark beer (optional, for extra richness)

Seasoning:

1 tbsp Sweet Chicken and Rib by Yonedas See Link below
1 tbsp Cajun seasoning
1 tsp smoked paprika
½ tsp thyme
½ tsp oregano
½ tsp black pepper
½ tsp salt (adjust to taste)
½ tsp cayenne (optional, for extra heat)
1 bay leaf

Other:

2 tbsp butter or smoked bacon fat
2 tsp Worcestershire sauce
2 green onions, sliced (for garnish)
Hot sauce (optional, for serving)

Cooking Method: Smoked on a Pellet Grill or Charcoal Kettle

1. Smoke the Chicken

Pellet Grill: Preheat to 225°F with pecan or hickory wood.
Charcoal Kettle: Set up indirect heat with a chunk of pecan or hickory wood for smoke.
Season chicken thighs with Grizzly Paw Smokers’ Signature BBQ Rub and smoke for 45-60 minutes, or until they reach 165°F internal temp.
Remove, rest for 10 minutes, then shred the meat. Discard bones and skin for a richer, juicier texture.

2. Sear the Sausage & Sauté the Vegetables

Heat a cast iron Dutch oven or heavy-duty pan over direct heat on the grill.
Melt butter (or bacon fat) and brown the andouille sausage for 2-3 minutes. Remove and set aside.
Add diced onion, bell peppers, and celery. Sauté until softened (about 5 minutes).
Stir in minced garlic and cook for another minute until fragrant.

3. Build the Jambalaya Base

Add the fire-roasted diced tomatoes, Worcestershire sauce, beer (if using), and all the seasonings.
Stir in the shredded smoked chicken and browned sausage.

4. Add Rice & Simmer on the Grill

Stir in the rice to coat it in all the smoky juices and spices.
Pour in the chicken broth and add the bay leaf.
Close the grill lid and let the jambalaya simmer for 20-25 minutes, stirring occasionally.
If using a charcoal kettle, rotate the pot every 10 minutes to prevent hot spots.

5. Finish with the Shrimp

Add shrimp to the jambalaya, stirring gently.
Cover and cook for another 5 minutes, until shrimp turn pink and are just cooked through.

6. Rest & Serve

Remove from heat and let the jambalaya sit for 5 minutes to allow the flavors to meld.
Garnish with sliced green onions.
Serve with your favorite hot sauce and an ice-cold beer!

Grizzly Paw Smokers BBQ Jambalaya Pro Tips:

🔥 For next-level smokiness, stir in a knob of smoked butter or a splash of bourbon before serving.🔥 Want more BBQ flair? Swap the chicken for pulled smoked turkey or pork belly burnt ends.🔥 Cooking on a kettle grill? Add more wood chunks halfway through for an extra hit of smoke.🔥 Prefer extra heat? Mix in fire-roasted jalapeños or a few dashes of ghost pepper hot sauce.